Homemade Focaccia
Video: Homemade Focaccia
Focaccia is the gateway to homemade bread! It is so simple, you can't mess this up! You don’t need a stand mixer, simply mix the ingredients by hand. You can prepare the dough up to 2 days in advance. I like to let the dough rise slowly in the refrigerator at least overnight. The flavor really develops over a long rise. However, do not exceed 48 hours of rising time. You will notice that lots of extra virgin olive oil will be absorbed by the dough, use a good quality oil for maximum flavors.
Focaccia tastes the best the day it is made, making this bread an ideal bread to serve at a party. I love making sandwiches with focaccia, it brings a whole new level!
13"x18" sheet pan (half sheet pan)
4 quart tub with a lid (or a large mixing bowl and plastic wrap)
All Purpose Flour 6 1/4 cups (910 g)
Salt 1 Tbsp (16 g)
Yeast 1 tsp (4 g)
Water 3 1/2 cups (824 g)
Extra Virgin Olive Oil 1/4 cup (59 g)
Coarse Salt
Extra Virgin Olive Oil
In a large mixing bowl, whisk to combine flour, salt, and yeast. Add water 1 cup at a time to mix until all the water is incorporated in the dough.
Pour the extra virgin olive oil in the tub, transfer the dough in the tub. Turn the dough on all sides to cover with olive oil. With the lid on, let the dough rise slowly in the refrigerator for 8-48 hours. The slow rise will give the dough lots of flavor. If you are pressed for time, let the dough rise to room temperature for 3-4 hours, until it has doubled its size.
2 hours before you are ready to bake, transfer the dough to the oiled or lined sheet pan. Use the heel of your palm to spread out the dough evenly. Let it rise until it has doubled its height in room temperature. If you live in a dry climate, cover the sheet pan with plastic wrap.
Preheat the oven to 450F. Drizzle the olive oil over the dough, then dimple it with your fingertips. Sprinkle the coarse salt evenly.
Bake for 15-20 min until golden. Let cool on the cooling rack. Use the same day.
Homemade Focaccia
